Food authenticity assessment: ensuring compliance with food legislation and traceability requirements

Carcea, M; Brereton, P; Hsu, R; Kelly, S; Marmiroli, N; Melini, F; Soukoulis, C; Ding, WP

dc.contributor.author	Carcea, M	en
dc.contributor.author	Brereton, P	en
dc.contributor.author	Hsu, R	en
dc.contributor.author	Kelly, S	en
dc.contributor.author	Marmiroli, N	en
dc.contributor.author	Melini, F	en
dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Ding, WP	en
dc.date.accessioned	2014-03-01T01:30:44Z
dc.date.available	2014-03-01T01:30:44Z
dc.date.issued	2009	en
dc.identifier.issn	1757-8361	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19619
dc.subject	authenticity	en
dc.subject	origin of food	en
dc.subject	safety	en
dc.subject	traceability	en
dc.title	Food authenticity assessment: ensuring compliance with food legislation and traceability requirements	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1757-837X.2009.00011.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1757-837X.2009.00011.x	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	Introduction The globalisation of food markets implies that consumers come into contact with a great variety of foods, therefore European and worldwide consumers are very concerned about the origin of the food they eat. Moreover, recent food scares have added to public sensitivity regarding the origin of food and its authenticity. The objective assessment of food authenticity has thus become of paramount importance. Methods The MoniQA Network of Excellence has set up a working group on food authenticity which gathers experts from different backgrounds to address this topic, to identify any gaps and needs, and to offer legislators, control authorities and all interested parties objective, validated and harmonised means to measure food authenticity attributes. Results and conclusions In this paper, an overview of all the work done by the Food Authenticity working group during the first year of the activities of the NoE is presented. It has emerged that there are already rapid chemical and biochemical techniques that, when combined with statistical treatment of the data, have shown a degree of success. However, some basic problems remain, which need to be addressed for the successful determination of food authenticity such as sampling, method performance and uncertainty. The MoniQA Food Authenticity Working Group is working at the development of methods to authenticate foods taking into account the need of robust markers, rapid and reliable validated methods, appropriate statistical treatment of analytical data, as well as comprehensive and up-to-date databases of authenticity markers.	en
heal.publisher	WILEY-BLACKWELL	en
heal.journalName	QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS	en
dc.identifier.doi	10.1111/j.1757-837X.2009.00011.x	en
dc.identifier.isi	ISI:000207817200004	en
dc.identifier.volume	1	en
dc.identifier.issue	2	en
dc.identifier.spage	93	en
dc.identifier.epage	100	en